6 catfish filets

½ cup pecans, finely crushed

½ teaspoon honey

3 tablespoons blackening seasoning

1 tablespoon parsley, finely chopped

1 lemon

1 tablespoon, CHEF BLEND Hot Sauce

2 tablespoons grape seed oil

In a large mixing bowl whisk 1 tablespoon of oil, honey and hot sauce for marinade. Add catfish to bowl and toss to completely coat each piece. Cover and refrigerate for approximately 5 minutes.

In a baking dish, add pecans, parsley and blackening seasoning. Combine all ingredients.

Remove catfish from refrigeration and coat both sides of the fish with the pecan and blackening seasoning mixture.

Add 1 tablespoon of oil to a cast iron skillet and bring to high temperature. Transfer coated fish to hot skillet and cook (about 3 minutes) on both sides or until dark golden and flakey.

Serve with lemon wedges for garnish.